Eating at a Meeting
Tracy Stuckrath, CFPM, CMM, CSEP, CHC
Eating at a Meeting explores a variety of topics on food and beverage (F&B) and how they impact individual experience and inclusion, sustainability, culture, community, health and wellness, laws and more.
The mission of Eating at a Meeting is to share authentic stories that illustrate the financial, social, emotional, and mental impact food and beverage have on individuals, organizations, and the earth. I see it being threefold:
● Help individuals and organizations understand how F&B
impacts employee, customer and guest experience, the
planet and the bottom line.
● Help those growing, producing, preparing, and serving
F&B understand the duty of care they hold in food safety
and inclusion as well as the opportunity they have to
create experiences that are safe and inclusive.
● Support those with dietary needs by gathering their
insight on eating at a meeting with dietary needs,
helping them better advocate for themselves and
educating them on the processes found on the other
side of the kitchen door.
The mission of Eating at a Meeting is to share authentic stories that illustrate the financial, social, emotional, and mental impact food and beverage have on individuals, organizations, and the earth. I see it being threefold:
● Help individuals and organizations understand how F&B
impacts employee, customer and guest experience, the
planet and the bottom line.
● Help those growing, producing, preparing, and serving
F&B understand the duty of care they hold in food safety
and inclusion as well as the opportunity they have to
create experiences that are safe and inclusive.
● Support those with dietary needs by gathering their
insight on eating at a meeting with dietary needs,
helping them better advocate for themselves and
educating them on the processes found on the other
side of the kitchen door.
Episodes
Mentioned books
Dec 14, 2021 • 39min
108: Events Industry Council Sustainability Standards
In this final session recorded at IMEX America 2022, Tracy chats with Yalmaz Siddiqui, Vice President, Corporate Sustainability at MGM Resorts International and Mariela McIlwraith, Vice President Sustainability and Industry Advancement at Events Industry Council. https://www.linkedin.com/in/yalmazsiddiqui/ https://www.linkedin.com/in/marielamcilwraith/ Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
Dec 7, 2021 • 39min
107: Enhancing Dining Experiences Born out of Necessity But With Ingenuity
This episode is the second of three recorded at IMEX America. Tracy is chatting with Mark Cooper, CEO and Sean Anderson, Global Board President of IACC, an international collection of 400 small to mid-size conference, training and meeting venues that specialize in meetings and events. Listen in as Tracy, Mark and Sean talk about food and beverage trends. From QR codes for each person's dietary needs, food waste and food safety to redesigning dining environments, evaluating a food service partners and how accelerating investment in desing are good for people, business and the planet. Be committed to the venue and the menu. Learn how some venues are making changes born out neccesity (COVID) but with some ingenuity are offering specific experiences that are upgraded and personalized while also safe, inclusive and sustainable. Links: https://www.iacconline.org/ https://us.sodexo.com/industry/sodexo-live.html https://www.linkedin.com/in/1markcooper/ https://www.linkedin.com/in/andersonsp/ https://www.imexamerica.com/ https://www.raymondblanc.com/ Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
Nov 30, 2021 • 47min
106: A Sip of Paradise
When Keyatta Mincey Parker realized that she and other restaurant and bar workers need to de-stress, she created a community garden with 501c3 status where bartenders can go and wind down. With the mission to provide a “healthy and safe space for members of the industry to recharge their creativity, minds and themselves,” the garden lets her grow as a creative person, plant new roots into the community, connect with the land and her past. Listen to Keyatta and I as they chat about her 20-year career in bartending, A Sip of Paradise garden, her other passion projects, and what she’s mixing up for clients and customers these days. Links www.asipofparadisegarden.org www.instagram.com/asipofparadisegarden Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
Nov 23, 2021 • 46min
105: IMEX America's Sustainability Efforts
LIVE from IMEX America 2021 in Las Vegas, Tracy chats with Dale Hudson, Knowledge and Events Director for IMEX Group and Eric Wallinger, Director of Sustainability at MeetGreen on the sustainability efforts that IMEX Group has championed at the meetings industry's largest exhibition. Learn the steps taken and the milestones reached over the last 10 years in regards to reducing the show's carbon footprint. Useful Links IMEX America — https://www.imexamerica.com/ MeetGreen — https://meetgreen.com/ Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
Nov 16, 2021 • 45min
104: Food & Beverage Tourism
When you travel do find that you get a better sense of place when you eat traditional foods and beverages from that place? Are you one to search out the local haunts to get a true non-tourist experience for yourself, incentive trip, or VIP excursion? Erik Wolf, Executive Director & Founder of the World Food Travel Association, is dedicated to preserving and promoting culinary cultures through hospitality and tourism. Learn how he navigates trying the local food while not speaking the native language, how to find places to eat in a new city, and the tools he uses to find the most authentic places to eat on the next Eating at a Meeting LIVE. Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
Nov 9, 2021 • 49min
103: Landless Farmers Digging in to Feed & Foster Community
Judith Winfrey is a farmer, partner, serial entrepreneur, and overall fabulous human being who has fused her passion for good food to save humans and the planet by empowering, nourishing and enriching people and their communities. She and her husband Joe are LANDLESS farmers who, since 2008, through Love is Love Farm have dug into the Atlanta soil to grow produce, plants and community. Hear from Judith how they are building a successful farming operation and serving the good food movement through mindful land stewardship. Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
Nov 2, 2021 • 35min
102: Cultivating Mushrooms
I met Kyle Winfrey and Austin Roper a few months ago when visiting the New Bern (NC) Farmers Market. Through Urbia Farms they were selling mushrooms. And, they were selling big white blocks for customers like me to grow mushrooms on their own kitchen counter. What?!?!? That's right. In this episode of Eating at a Meeting LIVE, Tracy chats with both of them about why mushrooms and why and how can they and I grow mushrooms inside. Are mushrooms — fungi — a food that can save the world? Useful Links https://www.instagram.com/urbiafarms/ https://www.facebook.com/urbiafarms Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
Oct 26, 2021 • 51min
101: Food Laws — Current & New — Impacting Meeting Menus
Since COVID-19 hit, there has been a greater emphasis on food safety — at home, in the grocery stores, restaurants, and at #meetingsandevents. Guests/attendees want to know what’s in the food, how it is prepared, and how it will be delivered or served. While the US Food Code (and state food codes) provides guidelines on how food should be prepared and handled, there are other rules and regulations — current and forthcoming — pertaining to the labeling of foods that we should all be aware of. Listen as Tracy chats with Jen Jobrak, a nationally recognized food allergy expert, food allergy mom and diner, and founder of Food Allergy Pros, about public policy, regulations and legislation aimed to improve food safety for food-allergic guests. How will they impact event menus? What can #eventprofs do to create safer dining experiences? How can #foodservice use the policies to improve experiences and increase profits? Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com" https://drive.google.com/file/d/1PjkjB3gAMjHJZnGrb-jl3dZfkA1Q-hCo/view?usp=sharing
Oct 20, 2021 • 28min
100: Celebrating 100 Episodes
Tracy looks back and listens to some of the guests who have inspired, educated and pushed us all to think about food and beverage. She shares clips from previous episodes to give you an idea of what she has learned throughout the year.
Oct 12, 2021 • 47min
99: Creating Inclusive Neurodiverse Food & Beverage Events
People don't eat or drink at events for a variety of reasons: food allergies, religious, moral, personal, disability, pregnancy, mental health, etc. Haley Moss says (and I agree) that "they shouldn't always feel pressured to disclose why or feel they have to opt out of socializing!" because of their need. Menus and environments should be designed so they are able to participate. As an attorney, neurodiversity expert, author, speaker and educator who is also autistic, Haley speaks to and consults top organizations seeking guidance in creating a diverse workplace. Her accomplishments and commitment to advocating for the disability community and educating others have made an immeasurable impact, recently being named to Diversability's global 2021 D-30 Disability Impact List. Join Tracy as she chats with Haley on how to create more inclusive food and beverage experiences for neurodivergent individuals. Useful Links http://haleymoss.co http://facebook.com/haleymossart http://instagram.com/haley.moss http://twitter.com/haleymossart https://www.linkedin.com/in/haleylmoss/ Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com
